Edible plastic dispersion having a rapid gel-setting starch

ABSTRACT

An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G&#39; max  value at no more than about 7,250 seconds when prepared at a concentration to yield a log G&#39; max  value of 5.0 at 15,000 seconds at 11° C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40° C.

This application is a continuation-in-part application of U.S. Ser. No.07/899,443 filed Jun. 16, 1992, now U.S. Pat. No. 5,279,844.

FIELD OF THE INVENTION

The present invention is concerned with edible plastic dispersions basedon rapid gel setting starches with particular rheological properties.

BACKGROUND OF THE INVENTION

Edible dispersions with a plastic rheology usually have a high fatcontent. Often the fat is present as a continuous fat phase. Well-knownedible, plastic dispersions are, for example, butter and margarine.

Many attempts have been made to find a replacement for fat in edibleproducts. One reason why such a fat replacer is desirable is the wish toreduce the caloric content of the food product and other dieteticconsiderations while at the same time lower production cost, inparticular by reducing raw material cost. If both goals are achieved aresulting product must still have consumer acceptable flavor, mouthfeeland long shelf life.

One proposal as a fat substitute has been the use of a non-caloricgaseous or solid material such as air or silica. Other proposed fatreplacers include substances that are physically similar totriglycerides but that cannot be digested by the human body, such aswaxes, e.g., jojoba oil, and sucrose poly fatty acid esters. See, forexample, JAOCS 63(3) (March 1986), 278-288. The results of theseapproaches have thus far been less than satisfactory. One of theproblems with the indigestible physical analogues of triglyceride fat isthat the material is only available in limited quantities, and thematerial cost is high. The gaseous and solid materials referred to abovecan be used to replace only a small part of the fat. At higher inclusionlevels these fat extenders severely affect the properties of theresulting product.

A substance that has been widely applied as a fat extender is water.This use of water has, for example, led to the introduction of theso-called halvarines: a substitute for butter and margarine containingonly about 40% instead of the usual 80-85% fat. However, as with air,for example, water can also be employed only to a limited extent beforeadverse effects on the product properties are observed. To overcome thisdisadvantage it has been suggested that water should be used incombination with thickening agents, and in particular with gellingagents. This approach has led to substantial improvements of suchproducts with substantially reduced fat content like halvarine.

However, with these approaches it has been possible to replace only partof the fat of edible plastic dispersions. When only thickening agentsare employed in combination with the water, a still essentially liquidsystem that does not retain its shape is obtained. The use of gellingagents in such liquid systems was observed to produce aqueous gelshaving elastic or brittle properties rather than being plastic. Thus,the thickened gelled aqueous systems were used in edible plasticdispersions only as fat extender to replace part of the fat. To maintainthe required plastic rheology of the product, the use of a notnegligible amount of fat, usually constituting the continuous phase ofthe edible plastic dispersion, was still necessary.

Although it has been stated in the art that certain gelled aqueoussystem have plasticity and spreading characteristics such that they canbe used by themselves as spreads, e.g., for bread, to replace butter ormargarine, in practice these systems were not found to be satisfactory.The gels were too elastic or brittle to be acceptable as a replacementfor a plastic product. Moreover, the organoleptic properties of theproducts usually were poor.

Plastic Dispersions having relatively good plastic rheology aredescribed in Cain et al., U.S. Pat. No. 4,956,193 issued on Sept. 11,1990. These edible plastic dispersions do not have a continuous fatphase and include at least two condensed phases, at least one of whichis continuous. The compositions contain (a) one gelling agent selectedfrom the group of gelatin, kappacarrageenan, iota-carrageenan, alginate,agar, gellan, pectin and mixtures thereof and, (b) a second gellingagent selected from the group of a gelling starch, denatured wheyprotein, denatured soy protein, microcrystalline cellulose and mixturesthereof and one gelling agent is different from the other gelling agent.

It has been observed that these plastic dispersions can be quite slowgelling and take up to several weeks to gel set to a consistency whichis useful for a resulting spread product. Some faster gel settingstarches have been found to produce brittle or rubbery dispersionshaving off-flavors and poor mouthfeel. Further, some of such spreadshave been seen to possess phase separation and lack stability on theshelf.

SUMMARY OF THE INVENTION

It is thus an object of this invention to provide edible plasticdispersions based on rapid gel setting starches with particularrheological properties. Such compositions improve manufacturingprocesses while providing products with longer shelf-life stability andimproved flavor, Texture is also improved in products,

The plastic dispersions of the present invention do not possess acontinuous fat phase and include at least two condensed phases, at leastone of which is continuous, The improved dispersion comprises:

a) a gelling composition containing a gelling agent in an amount of 1-8times the critical concentration, and

b) a continuous gel-forming composition containing a gelling starch inan amount of 1-8 times the critical concentration, the gelling starchhaving a rheological property in an aqueous dispersion characterized bya one half G'_(max) at no more than 7,250 seconds when prepared at aconcentration to yield a log G'_(max) value of 5.0 at 11° C. at 15,000seconds, provided that the aqueous dispersion of the gelling starch isinitially prepared at 0° C. to 40° C.

Preferred gelling starches reach one half G'_(max) between 4,000 secondsand 7,000 seconds and most preferred gelling starches reach one halfG'_(max) between 5,500 seconds and 6,500 seconds.

If an aqueous dispersion of the gelling starch is initially prepared at80° to 100° C. than the gelling starch has a rheological property inaqueous dispersion characterized by a one-half G'_(max) at no more than9,600 seconds when prepared at a concentration to yield a log G'_(max)value of 5.0 at 11° C. and at 15,000 seconds.

At least one of the gelling agent and the gelling starch is anaggregate-forming gelling agent and neither the gelling agent nor thegelling starch is a non-waxy granular or unmodified starch.

Applicants have surprisingly discovered that starches purified by theprocess disclosed in U.S. Ser. No. 07/832,838 filed Feb. 7, 1992 byKasica et al., and incorporated by reference may be used in compositionsto eliminate starch off-flavor and provide products with improvedflavor.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates gelling characteristics of a starch blend (6110:97-2)preferred for use in the plastic dispersions of this invention. In thisfigure, elastic modulus G' [dyne/cm² ] of the aqueous starch dispersionsat two starch concentrations is plotted against the time elapsed inseconds following the dispersion of the starch in water. Test methodsillustrated in this graph are set forth in the testing methods herein.

FIG. 2 illustrates the gelling characteristics of starches used in thespreads described in examples 1-6. In this figure, the time required toreach one-half G'_(max) is plotted against the log G'_(max) of theaqueous starch dispersions at various starch concentrations. The testmethod used to generate this graph is set forth in the testing methodssection herein.

FIG. 3 is a graph illustrating typical stress strain relation curves ofstrong brittle products to plastic products as described in thespecification.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

The term "aqueous starch dispersion" shall mean an aqueous solution ofgelatinized starch or a colloidal dispersion of starch in water.

The terms "plastic dispersion" or "edible plastic dispersion" shall meana dispersion having a gelling agent and a gelling starch as describedhereinafter.

A product according to the invention does not have a continuous fatphase to have the required plastic rheology. At least two condensed,i.e., distinctive, phases must also be present. We have also found that,if the end product is to have the required plasticity, its overallcomposition preferably comprises both gel-forming compositions describedabove.

The plastic dispersions according to the invention have rapid gelsetting properties, good break-down properties in the mouth,satisfactory flavor characteristics and a long shelf life stability. Itcan have an oral response more similar to that of conventional, edibleplastic dispersions, e.g., spreads such as butter, margarine andhalvarine than prior art dispersions.

The presence of two or more condensed phases in the present dispersioncan be observed microscopically in a conventional manner using e.g.,staining techniques. The dispersion has at least one continuouscondensed phase. If the dispersion contains, for example, two condensedphases, then the product can be either a so-called filled gel, in whichcase the second phase is a dispersed phase, or it can be a bi-continuoussystem wherein both condensed phases are continuous. Thus, the term"dispersion" as used throughout this application is meant to alsoencompass compositions containing two or more continuous condensedphases.

Either the gelling agent or the gelling starch can be a single substanceor it can be a mixture of gelling materials. As the gelling agent, forexample, gelatin can be used. As the gelling starch, for example, astarch can be used, which contains a mixture of amylose, a gellingmaterial, and amylopectin, a non-gelling material. Alternatively, forexample, a mixture of kappa- and iota-carrageenan can be employed or amixture of these two gelling agents with e.g., gelatin. Other gellingagents which are suitable include alginate, agur, gellan pectin,furcelleran, locust bean gum, guar gum, xanthan gum and mixturesthereof.

The critical concentration of the gelling agent and the gelling starch(which may be a mixture of biopolymers) in a composition is theconcentration at which the formation of the gel begins to be possible.The critical concentration of the gelling agent and starch not onlydepends on the nature of that gelling material but also on thecomposition of the aqueous system in which it is to form the gel, e.g.,on the presence and concentration of salt, sugar, flavor compounds, etc.Consequently, the critical concentration of the gelling agent in thegel-forming composition may change if the kind or amount of one of theother ingredients contained in the composition is varied.

The critical concentration of a gelling material in a particularcomposition can be calculated from measurements of the shear modulus ofa series of samples containing different concentrations of the gellingmaterial, as described in Br. Polymer J. 17, (1985), 164. If a mixtureof gelling agents or starches is used, then the critical concentrationof that mixture is determined in an analogous manner. The composition ofthe mixture of gelling agents or starches is kept constant and theweight concentration of the mixture is varied as if it consisted of onlya single gelling material.

Furthermore, a preferred embodiment of the invention provides an edibleplastic dispersion that does not have a continuous fat phase, thatincludes at least two condensed phases, at least one of which iscontinuous, and that is obtainable by a process that includes mixing

(a) a first gel forming composition comprising a gelling agent in anamount of 1-8 times the critical concentration, and

(b) a second gel forming composition comprising a gelling agent in anamount of 1-8 times the critical concentration, the gelling starchhaving a rheological property in an aqueous dispersion characterized bya one half G'_(max) at no more than 7,250 seconds when prepared at aconcentration to yield a log G'_(max) value of 5.0 at 15,000 seconds at11° C., after the gelling starch is substantially completely dispersedin an aqueous medium at 25° C. wherein

(i) at least one of the gelling agents or the gelling starch is anaggregate-forming gelling material; and

(ii) neither the gelling agent nor the gelling starch is a non-waxygranular starch

at a temperature such that the mixture obtained is fluid and cooling themixture causes it to set.

The level of microheterogeneity (see below) can be established bymicroscopic investigation. In this manner it can be determined whether aproduct consists of only a single condensed phase or whether more thanone phase is present. Similarly, it is possible to determine whether theproduct contains aggregates. It is also possible to obtain informationabout the chemical composition of the overall product.

At present no methods are available to determine the chemicalcomposition of the various condensed phases of a dispersion separately.General information can be obtained of the chemical composition of aparticular phase using various stains, for example. In this manner, itcan be determined whether a particular phase contains protein or starch,but little information about the type of protein or starch or itsconcentration in that phase is obtained. The present state of the artdoes not always provide a means to determine experimentally whether aparticular condensed phase of a dispersion is a gel, i.e., whether thatphase contains a gelling material in a concentration above its criticalconcentration.

(For a review of methods for assessing heterogeneous gel systems, see J.Colloid and Interface Sci., 81, (1981), 519).

Thus, at present there is no way of knowing how the composition of thetwo gel-forming compositions relate to the composition of each of thecondensed phases of the plastic dispersion. We do not wish to be boundby theory, but we believe, however, that for plasticity to be obtained,it is necessary that the continuous phase (or the main continuous phase)if there is more than one phase should be a gel of moderate strength.

In order to obtain plasticity, it is preferred that there should be twoor more gelled phases. In a system consisting of such a plurality ofcondensed phases, regions occur which are, in principle, homogeneouswithin the region but which are different from neighboring regions,which themselves are again homogeneous (disregarding for the moment inhomogeneities that may be present within one phase owing to, forexample, the presence of aggregates). The change in composition goingfrom one region to a next occurs across a rather small border. Webelieve the presence of such regions, with daily abrupt changes incomposition going from one region to another (i.e., going from onecondensed phase to another) to be necessary to obtain a plastic product.A gelled system of this type can suitably be referred to as amicroheterogeneously phase separated system.

We have further found it to be preferred, in order to obtain a plasticdispersion, that at least the gelling agent or the gelling starch be anaggregate-forming gelling material. If the aggregate-forming gellingmaterial comprises a mixture of gelling materials, then it is sufficientif one of the components of the mixture constituting the gelling agentor the gelling starch is an aggregate-forming gelling material.

The aggregates formed by the aggregate-forming gelling materialpreferably have a compact shape (e.g., with dimensions in the threedirections not largely different) rather than a long, thin rod-likeshape.

An aggregate-forming gelling material may be defined as one which givesrise to a three-dimensional network where the units composing thenetwork are particles much larger in size than the molecules of thegelling agent or the gelling starch itself. Thus usually means that thenetwork will be based on units larger than 0.01 microns diameter (orthickness if rod-like aggregates are concerned).

The presence of a network of the aggregate-forming gel type may bedemonstrated by measuring the turbidity of the gel. In the turbidityexperiment, for a gel of thickness d cm, the turbidity meter yields avalue for 10 g (I/I_(o)), where I_(o) is the incident intensity ofvisible light at a wavelength where no significant absorption effectsare present, and I is the transmitted intensity. The relation

    ln(I/I.sub.o)=-Sd

can then be used to determined a linear scattering coefficient S(cm⁻¹)characteristic of the material concerned. To obtain reliable results, itis advisable to measure I at different path lengths d, so as to obtain avalue for S independent of d. The result S then depends on theconcentration of the gelling agent or the gelling starch and on thedegree of heterogeneity of the network concerned.

In order to establish whether a particular gelling material present in adispersion according to the present invention acts as anaggregate-forming gelling material, the pH and ionic strength of thesample that is being analyzed should be similar to the pH and ionicstrength of said dispersion. Moreover, the gelled sample should beprepared by applying the same heating regime as in the preparation ofthe dispersion. The turbidity measurements are furthermore suitablycarried out at a temperature representative of the temperature at whichthe product is normally used. In general, the results obtained at roomtemperature give a clear indication as to whether or not a gelling agentor a gelling starch acts as an aggregate-forming gelling material.

In order to establish whether or not a gelling agent or a gelling starchis of the aggregate-forming type, the linear scattering coefficient at aconcentration of thrice the critical concentration should be at least0.1 cm⁻¹. Best products however, are obtained when aggregate-forminggelling agents or starches are applied, having a linear scatteringcoefficient of at least 1 cm³¹ 1, at twice their critical concentration.

Where S is large, the method described may only be practically feasible,i.e., give an accurate value, if very small path lengths are adopted andif multiple-scattered light can be excluded from the detector. The fact,however, that such a high value for S is observed clearly indicates thatthe gel network is based on an aggregate-forming gelling material.

If, for some reason, the outcome of the above-mentioned method is notunambiguous, it is advisable to demonstrate the presence (or absence) ofin homogeneities in network structure by means of electron microscopeapproaches such as, for instance, transmission studies on gel section,scanning electron microscopy, freeze factor etc. The presence of such inhomogeneities is a clear indication of the presence of aggregates.

Suitable aggregate-forming gelling materials known in the art are, forexample, conversion starch products such as Instant N-Oil® II Starchsupplied by National Starch and Chemical Company of Bridgewater, NJ,denatured whey protein, denatured bovine serum albumin, denatured soyprotein microcrystalline cellulose and certain hydrolyzed starchproducts such as Paselli SA2® maltodextrin supplied by Avebe of Holland.Gelling agents which are not suitable as aggregate-forming gellingagents include carrageenan, agar and intact whey protein.

Preferably, the dispersion comprises aggregates having a mean size inthe range of 0.01 to 10 μm. More preferably, the mean size is 0.05 to 1μm. The mean size of the aggregate is determined from microphotographs.A favorable aspect of the presence of aggregates in the presentdispersion is that they are of the size that can scatter light. Thiscombined with a not negligible difference in refractive index betweenthe aggregates and their surroundings, causes the dispersion to beopaque, which contributes to strengthen the similarity between thepresent product and conventional plastic dispersions such as margarinesand halvarines. The presence of aggregates can be shown experimentallyby a number of techniques such as typically light scattering methods, ofwhich turbidity is a simple example, and electron microscopy.(Experimental procedures and theories of light scattering are describedby M. Kerker in The Scattering of Light and other ElectromagneticRadiation, 1969, Academic Press, New York. ) For practical purposes,useful information about the presence of aggregates can be obtained fromphotomicrographs.

Gelling Starch

The starches suitable for use herein are characterized by a rapid gelset during manufacture of the spread dispersion and by shelf-lifestability during spread storage. Particularly preferred starches furtherlack off-flavor from the starch source and provide a spread with goodtexture and mouthfeel.

A starch or starch blend suitable for use in the invention must be agelling starch or a blend of starches containing at least one gellingstarch having specific rheological properties as described below.

G' is the elastic modulus of a gel measured in dynes/cm². To measure G'values, a selected starch or starch blend is completely dispersed inwater at a concentration to yield a log G'_(max) max of about 5.0 at 11°C. The dispersed starch is then placed on a rheometer plate at 11° C.and measurements are taken periodically up to 15,000 seconds. The valueof G' at 15,000 seconds will be between 4.0 and 6.0 and designatedG'_(max). The time required for the starch sample to reach one halfG'_(max) value is read from the rheometer plot as elapsed time inseconds. A detailed description of the starch rheology test used in thisinvention is described in the testing methods section below.

The rheological properties of the starch or starch blend in aqueousdispersions are characterized by a one half G'_(max) value at no morethan 7,250 seconds, when prepared at a concentration to yield a logG'_(max) value of 5.0 at 11° C. and initially dispersed at 25° C. Thegelling properties of spreads containing such starches are preferablyobtained when the one half G'_(max) values are 4,000 to 7,000 seconds.Most preferably, spread dispersions contain starches that have one-halfG'_(max) values at between 5,500 to 6,500 seconds when the log G'_(max)is 5.0 at 11° C.

Starches having suitable rheological properties may be derived from anystarch source, including corn, potato, tapioca, sweet potato, wheatrice, sago, waxy maize, high amylose corn, sorghum, and the like. Theconversion products derived from any of these starches, includingfluidity or thin-boiling starches prepared by oxidation, alpha-amylase(enzyme) conversion, mild acid hydrolysis or heat dextrinization arepreferred for use herein. Suitable preferred starches include convertedstarches having a dextrose equivalent (DE) of less than about 15.0 or ahot flow viscosity of about 8 to 80 seconds at 55° C. at 25% solids or awater fluidity (WF)≧30.

The term "dextrose equivalent" refers to the reducing power (or thereducing sugar content) of starch hydrolysates calculated as dextrose(dextrose or glucose has a DE=100) on a dry weight basis. Starches (ormaltodextrins) having a high DE have lower molecular weights (are morehighly converted) than those having a low DE. Methods for determiningstarch hot flow viscosity, funnel viscosity and water fluidity aredescribed in Zallie (U.S. Pat No. 4,934,091) and Lenchin (U.S. Pat. No.4,510,166), herein incorporated by reference.

Also preferred for use herein are starches that have been debranched, bytreatment with an endo-alpha-1,6-glucanohydrolase, such as pullulanaseor isoamylase, to provide a partially debranched starch product having afunnel viscosity at 19% solids of less than about 20 seconds at 22° C.and comprising 30 to 75% short chain amylose (a linear polymercontaining from about 15 to 5 anhydroglucose units linked byalpha-1,4-D-glucosidic bonds). Partially debranched starches that may beselected for use herein are described in U.S. Pat. No. 4,971,723, issuedNov. 20, 1990 to Chiu, which is hereby incorporated by reference.

Also preferred for use herein as an optional component of starch blendscontaining a gelling starch are pregelatized, precooked, cold waterswelling starches, and derivatized starches such as ethers and estersand other modified starches. Any combination of modifications ofstarches may be employed herein, provided that the starch, or starchblend containing such starch is, or contains, a gelling starch and hasthe rheological properties described herein. Methods for preparingmodified food starches are well known in the art. See, e.g., M.W.Rutenberg, "Starch and its Modifications", p. 22-36, in Handbook ofWater-Soluble Gums and Resins, R.L. Davidson, Editor, McGraw Hill, Inc.,New York, NY, 1980, which is hereby incorporated by reference.

A method for enzymatic conversion of starch with an alpha-amylase toproduce a converted starch is disclosed in U.S. Pat. No. 4,726,957 toLacourse, et al., which is hereby incorporated by reference. Methods forcombining one or more conversion techniques, depolymerization processesand derivatization processes are disclosed in U.S. Pat. No. 4,937,091,issued Jun. 26, 1990, to Zallie, et al. Preferred starch derivativesinclude those approved for use in foods, such as hydroxypropyl starchethers, starch acetate esters, starch octenylsuccinate and succinatehalf-esters and starch phosphate esters, and blends thereof.Hydroxypropyl starch ethers (prepared by reacting starch with propyleneoxide) are preferred for optimizing the texture of the spread.

Any starch or starch blend having suitable rheological properties foruse in the spreads herein may be purified by any method known in the artto remove starch off-flavors and colors that are native to the starch orcreated during starch modification processes. Purification processespreferred for treating the starches used in the spreads of thisinvention are disclosed in U.S. Ser. No. 07/832,838, filed Feb. 7, 1992,by Kasica, et al.

Preferably, the improved edible plastic dispersion comprises the firstgel-forming composition containing a gelling agent in an amount of 1-5times the critical concentration. Similarly, the concentration of thegelling starch in the second gel-forming composition is preferably 1-5times the critical concentration of that gelling starch in thatgel-forming composition. The dispersion preferably comprises bothgel-forming compositions in respective amount of of 0.1-99 wt. % and99.9-1 wt. %, more preferably in amounts of 5-95 wt. % and 95-5 wt. % ofthe dispersion, respectively. Most preferably, the dispersion comprises20-80 wt. % of the gelling agent containing composition and 80-20 wt. %of the gelling starch containing composition.

Preferably, besides the aggregate-forming gelling material, the plasticdispersion comprises a non-aggregate-forming gelling material of thekind that, when used on its own, forms gels that are relatively elastic,e.g., gelatin. These non-aggregate-forming gelling agents may becharacterized by the fact that they tend to form a gel network composedof strands and/or units of molecular dimensions.

The gelling agent of the first gel-forming composition preferably isgelatin, kappa-carrageenan, iota-carrageenan, alginate, agar, gellan,pectin or a mixture of two or more thereof. More preferably, thegel-forming composition comprises gelatin or pectin.

The compositions may also comprise dairy and non-dairy ingredients as asource of fat, flavoring and protein. The amount of the ingredientpresent in the composition is selected depending on the effect of theprotein ingredient on mouthfeel and sourness.

The dairy fat can be derived from any dairy source such as whole milk,semi-skimmed milk, skimmed milk, cultured buttermilk, butter milkpowder, skimmed milk powder, yogurt, quark, fromage frais, cottagecheese, whey powder, butter, etc.

To effect the flavor of the spreads of the invention dairy fat mayoptionally be incorporated in the product by using at least 3 wt. % of adairy ingredient in the spread. The optimum level of dairy ingredientswill be dependent on the type and fat level of the dairy product. Alsocombinations of dairy products may be used.

If whole milk, semi skimmed milk, skimmed milk or combinations thereofare used, the total level thereof is preferably from 40 to 85 wt. % ofthe composition, more preferred 50-80 wt. %, most preferred 55-80 wt. %.

If yogurt, quark, cottage cheese or fromage frais or a combinationthereto is used, the total level is preferably from 2-40 wt. %, morepreferred 5-30 wt. %. Under some circumstances it may be advantageous touse a mixture of milk and these ingredients, for example in weightratios between 20:1 and 2:1, the total level of yogurt/quark/cottagecheese/fromage frais and milk being from 60-85 wt. %.

In addition to the above mentioned ingredients, spreads of the inventionmay comprise a number of optional ingredients such as flavoring,flavoring sugars (e.g., lactose) salt, preservatives, acidifiers,vitamins, coloring materials etc.

Preferably the level of flavoring materials (other than those which areincorporated through the dairy ingredients) is less than 0.5 wt. %, forexample 0.01 to 0.2 wt. %. In a preferred embodiment of the invention,however, spreads are free from flavoring ingredients other than thoseincorporated through the dairy ingredients. Preferably the level of salt(sodium chloride) is from 0-4 wt. %, more preferred 0.1 to 3 wt. %, mostpreferred 0.5 to 1.7 wt. %.

Preservatives are preferably incorporated at a level of 0-4 wt. %, morepreferred 0.01 to 1 wt. %, most preferred 0.05 to 0.3 wt. %. Especiallypreferred is the use of potassium sorbate. A preferred coloring materialis beta carotene; preferred levels of coloring material are from 0-1 wt.%, more preferred 0.01 to 0.2 wt. %. Acidifiers may be incorporated tobring the pH of the product to the desired level, preferably the pH ofthe product is from 3 to 10, more preferred 3.5 to 7. A suitableacidifier is for example lactic acid or citric acid.

Another optional ingredient which may be present in compositions of theinvention are proteins. Preferably the protein level in spreads of theinvention is 0-15 wt. %, more preferred, up to 6 wt. %, most preferredup to 4%. In an especially preferred embodiment of the invention theprotein are partially or wholly obtained from dairy sources. In anotherpreferred embodiment of the invention the protein is wholly or partiallya vegetable protein, especially soy bean protein. For example ifmixtures of these ingredients are used suitable with ratios of dairyprotein to vegetable protein may for example be from 10:1 to 1:10.

It is further preferred that the plastic dispersion comprises athickening agent. The presence of a thickening agent can improve theoral response of the dispersion. A particularly preferred thickeningagent is xanthan gum. Under mastication and during break-down of thedispersion, the structure produced by such thickening agent breaks downto some extent but prevents the product from getting very thin rapidlyand causes some residual viscosity to be maintained, leading to adesirable consumer property.

To obtain optimal organoleptic characteristics, it is preferred for thedispersion to have a continuous phase that melts at a temperaturebetween about 20° C. and about 45° C., more preferably between about 30°C. and about 37° C. This facilitates break-down in the mouth andprevents the dispersion from being perceived as waxy. The meltingtemperature of a gel can be measured using the following procedure: pourthe sample into a glass test tube and allow it to set fully at 5° C.Then, place the tube in a water jacket connected to a programmable waterbath. Place a steel ball on the surface of the sample and depressslightly in order to minimize surface tension effects. Equilibrate forone hour at 25° C. and then apply a heating regime of 0.5% C/min. Thegel melting point is the temperature at which the ball begins to fallthrough the sample. Movement of the ball can be observed using atraveling microscope.

As described above, the plastic dispersion should have a continuouscondensed phase and at least one other condensed phase, which may beeither dispersed or continuous. It has been found advantageous, however,and it is therefore preferred that the dispersion should comprise twocontinuous condensed phases. The product may also have more than twocontinuous condensed phases.

A "continuous phase" is not composed of discrete parts, but essentiallyextends in various directions throughout the product. From microscopicpictures of bi- or tri-continuous systems it may appear as if one of thephases does not extend throughout the product, and is in fact adispersed phase, albeit one of which the discrete parts have capriciousshapes. However, usually such phases are continuous. The incorrectimpression is caused by the fact that the microscopic picture merelygives an incomplete two-dimensional image of the three-dimensionalreality.

In addition to the gelling agent, gelling starch and solvent, thedispersion may comprise other ingredients as is considered desirable inview of the envisaged use by the consumer of the end product. Forexample, the dispersion may comprise coloring matter, e.g.beta-carotene, taste and flavor compounds, e.g., sodium chloride, ornon-gelling milk protein, preservative, e.g., potassium sorbate, andthickening agents, e.g., non-gelling starch and/or protein and gums,e.g., xanthan gum. Preferably, both gel-forming compositions arecomposed such that both contain ingredients other than the gellingmaterials in essentially the same concentrations. The liquid employed inthe gel-forming compositions which is to act as solvent in which thegelling materials should be capable of forming gels, preferably consistsessentially of water. However, a mixture of water with e.g., somealcohol, preferably ethanol, or another non-toxic liquid, can beemployed as well.

The dispersion may further comprise material that forms an (additional)dispersed phase in the dispersion. For example, the dispersion maycontain small particles of herbs and vegetable. The dispersion can then,for example, be used as vegetable spread. similarly, finely ground nutsor small cheese particles may be included to obtain a nut or cheesespread, respectively. Including such nut or cheese particles in thedispersion implies that some fat is incorporated in the dispersion.Preferably such fat is contained in a dispersed phase and does not forma continuous phase.

It should be appreciated, however, that the compositions according tothe invention may be employed in fat continuous systems such as thosedescribed in Cain et al., U.S. Pat. No. 4,917,915, herein incorporatedby reference. To meet certain consumer wishes, it may also be desirableto include some fat as such (as distinguished from fat contained ine.g., nuts or cheese) in the dispersion. Such fat should then,preferably, be present as the dispersed phase. Accordingly, in apreferred embodiment the dispersion further comprises a dispersed fatphase.

Preferably, the total fat content of the dispersion does not exceed 20wt. %. More preferably, the fat content of the dispersion is 1-10 wt. %of the dispersion and most preferably 0 to 4 wt. %. The fat present inthe dispersion may be from a dairy source, non-dairy source or mixturesthereof, such as the dairy sources discussed above or vegetable oil.Example include butterfat, palm oil, palm mid-fraction and/or coconutoil. Some butterfat may, for example, be included in the dispersion byusing as solvent in the gel-forming compositions whole milk or partiallydefatted milk or a mixture thereof with water. In this way, the fatincorporated in the product will be present in the form of small fatglobules. It has been found to be beneficial for the organolepticproperties of the product if any fat included in the product is includedin the form of small globules. The volume weighted mean diameter of thefat globules is preferably less than 20 μm. This can suitably beachieved, for example by homogenation of the composition at atemperature at which it is essentially liquid, followed by cooling toallow the product to set.

Testing Methods Starch Rheology Test

Rheology tests of starch dispersions were carried out on a RheometricsDynamic Mechanical Analyzer Instrument Model RFS2 (obtained fromRheometrics Company, Piscataway, New Jersey). The instrument was set atan oscillating frequency of 0.5 rad/sec and a deformation strain of 1%.Measurements were taken at 11° C. every 60 seconds for a total of 15,000seconds in units of dynes/cm² (G'). The rheology test measured the rateof formation of the starch gel as well as the stability of the starchgel after formation.

Starch dispersions were prepared from starch samples and distilled waterat a starch solids percentage suitable to reach a log G'_(max) of 4.0 to6.0 on the Rheometrics Instrument Starches used in Examples 1-6 below(Paselli SA2® maltodextrin; 78-0296, 6110:97-2, 6110:97-3 and 78-0323starches) were prepared and measured according to this described starchrheology test.

For example, in the case of starch blend 6110:97-2 dispersionscontaining from 16 to 20% starch blend solids were prepared forrheological testing. For Paselli SA2 starch control samples, dispersionscontaining 25 to 30% starch solids were prepared. For purified starch78-0296, dispersions containing about 25% starch solids were prepared sothat measurements could be made in the log G'_(max) range of 4.0 to 6.0.

All dispersions were prepared by placing the starch sample intodistilled water at room temperature and stirring the dispersion with amagnetic stirrer for about 30 minutes. The temperature of the starchdispersion was then raised to 85° C. (+/-2° C.) and the stirring wascontinued for at least an additional 15 minutes. (These steps wereneeded so that the sample would be fully dispersed and providereproducible rheology measurements). The sample was then removed fromthe heat and quickly poured onto a rheometer plate (using a parallelplate geometry) which was maintained at 11° C. (+/-0.5° C.). Rheologymeasurements were recorded continuously until 15,000 seconds had elapsedfollowing the loading of the sample onto the Instrument. Rheologycharacteristics were measured as G' versus time in seconds from theinitial rheology preparation of the starch dispersion as illustrated inFIG. 1. Rheology characteristics were plotted as the time in secondsrequired to reach, one-half G'_(max) versus the log of G'_(max) asillustrated in FIG. 2. Results are reported from the plot shown in FIG.2 in seconds required to reach one-half G'_(max) at a log G'_(max) valueequal to 5.0.

Stability Test

This test is used to distinguish stable starches from gelling starches.Cooked starch dispersions containing from 10-50% solids should becapable of forming a gel after standing for 24 hr. at 4° C. The starchesare cooked by heating an aqueous slurry containing the starch to95°-100° C. and maintaining it for 15 minutes before cooling.

Stress-Strain Relationship Test

The rheological properties of a product can suitably be characterized bydetermining the stress-strain relation. This can be done with a seriesof measurements using a parallel plate "squeezing flow" geometry. Themeasurements are carried out using a parallel plate plastometer, whereina block of the material to be tested is deformed between two parallelplates that move towards each other. (An apparatus that can suitably beused for these purposes is e.g., an Carrimed® apparatus). Thedeformation is inflicted at constant rate, preferably at a rate ofdeformation of 0.0167s⁻¹ (i.e., 100% compression in 1 minute). Thus, ifthe thickness of the material to be tested is doubled, then the rate atwhich one plate is moved towards the other is also doubled. Thecorresponding stress at increasing deformation (strain) is determined byrecording the force that is required to keep the rate of deformationconstant while the deformation magnitude increases. A series of suchmeasurements is carried out on a series of blocks of the material to betested, having varying thicknesses. From this series of measurements thestress-strain relation of the material being tested is then obtained byextrapolating the results to infinite thickness. The stress σ, usuallyexpress in kpa is recorded as function of the strain ε, whereinε=ln(H_(o) /H),H_(o) indicating thickness of the test block, without anydeformation, at the beginning of the measurement and H indicating thethickness of the block during the measurement while it is being squeezedbetween the two parallel plates. The stress-strain relation of aparticular product is usually determined at a temperature representativefor the temperature at which the product is to be used. Usually for theedible dispersion this will be between abut 5° C. and 25° C. Inpractice, mostly a temperature of about 15°-20° C. will be adequate.But, for example, for a product that is intended to be kept in arefrigerator, a temperature of e.g., 5° or 10° C. may be chosen.preferably, the stress-strain relation is measured at a temperature of15° C.

In FIG. 3 four curves are shown, illustrating typical stress-strainrelations of elastic products, brittle ones and plastic ones, and ofvery thick but still essentially liquid products that do not retaintheir shape for longer periods of time.

Curve (A) of FIG. 3 is typical for the stress strain relation of strongbrittle products, for example chocolate. Curve (B) is illustrative for aweaker, more elastic product, e.g., a gelatin jelly, curve (C) for aplastic product such as butter or margarine, and curve (D) for a thick,viscous liquid product, for example a concentrated syrup.

Characterizing features of a curve for a plastic product, having adesirable rheology, are the strain (ε_(max)) at which the stress througha maximum (σ_(max)), the magnitude of that maximum stress and the ratioof the so-called plastic stress (σ_(p)) and the maximum stress σ_(max).In an ideal system, the curve of the plastic product exhibits a maximumin the stress at a relatively small deformation, i.e., and thenexhibits, at somewhat large deformation, a region at which the stressremains constant at increasing deformation, i.e., showing a horizontalplateau. This part at which the slope of the curve ideally is zero, iscalled the plastic flow region. The stress in this region is called theplastic stress.

In practice, the curve of the stress-strain relation in the plastic flowregion usually is not strictly horizontal. To prevent confusion aboutthe point of the curve that determines the plastic stress, in case thereis no horizontal plateau in the curve, the plastic stress is chosen tobe the stress at the inflexion point. The strain at that point isindicated as εp σ_(max), σ_(p), Γ_(p) ε_(max) are indicated in FIG. 3.

Generally, the present edible plastic dispersion has a stress-strainrelation with a maximum stress occurring at a strain (ε_(max)) of0.001-2, the maximum stress at strain ε_(max) (σ_(max)) being 0.01-100kpa and with a ratio of the plastic stress (σ_(p)) and the maximumstress σ_(max) (σ_(p) /σ_(max)) of 0.1-1.

Preferably, the dispersion has a stress-strain relation with ε_(max) is0.01-0.5, σ_(max) is 0.3-60 kPa and σ_(max) is 0.2-0.95. morepreferably. ε_(max) is 0.05-03, σ_(max) is 0.8-30 kPa and σ_(p) /σ_(max)is 0.3-0.8.

The present dispersion can be prepared in various ways. For example, asdescribed above, it can be prepared by admixing and homogenizing allingredients and then allowing it to set. To obtain a product withoptimal structure, it can, however, be advantageous to heat thecomposition (which is also advantageous because it facilitiesdissolution of ingredients and obtaining an essentially homogenizedmixture and which can further also be desirable to pasteurize thecomposition) and then cool it again while subjecting it to workingconditions. This can e.g., be done by passing it through two coolingunits with a mixer in between.

Alternatively, one or more stirred or surface scraped cooling units canbe used. A combination of such units can suitably be employed as well.Such a process can, for example, suitably be carried out in a Votator®line with one or more surface scraped heat exchangers, optionallycombined with one or more stirred, so-called crystallizers.

The present dispersion can suitably be used e.g., as bread spread toreplace e.g., margarine or halvarine.

Furthermore, parts of the composition that would constitute the presentdispersion, if allowed to set, can be incorporated in separate steps.For example, if the composition contains heat-sensitive ingredients, itcan be beneficial to include a solution or dispersion of theseingredients after the pasteurization, whereas the other part is admixedwith the pate composition before the pasteurization.

Other food products with reduced fat content can be made in a similarmanner.

Accordingly, the invention provides food products containing the presentdispersion or a composition that would constitute the presentdispersion, if allowed to set, for example by keeping it at ambienttemperatures, the balance consisting of edible matter.

The following examples illustrate, without limitation the subjectinvention.

EXAMPLE 1

Gelling starches of this invention were compared to gelling starches ofthe art for rheological properties when initially dispersed in water ateither hot or cold temperatures.

Using the starch rheology test set forth in the testing methods herein,starch dispersions were prepared from Paselli SA2® maltodextrin and fromthe 6110:97-2 starch blend samples. One set of samples was initiallydispersed in water at room temperature (25° C.) and fully dispersed asdescribed in the testing methods section.

Another set of identical samples were initially dispersed in hot water(95° C.) prior to the rheology measurements and stirred as described inthe testing methods for at least 30 minutes at 95° C. before placing thesample on the rheometer.

A sample of the 6110:97-2 starch blend that was initially dispersed in25° C. water had rheological properties characterized by a one-halfG'_(max) at 6,467 seconds when log G'_(max) is 5.0 At 95° C., adifferent sample of the 6110:97-2 sample had a one-half G'_(max) at7,130 seconds when log G'_(max) is 5.0.

In contrast, a single batch of the Paselli SA2® maltodextrin hadrheological properties characterized by a one-half G'_(max) at 7,787seconds at 25° C., and 10,150 seconds at 95° C. when log G'_(max) is5.0.

Thus, relative to a preferred starch blend herein, the Paselli SA2®maltodextrin of the art disadvantageously exhibited rheologicalproperties that varied significantly depending upon the temperature atwhich the initial dispersion was prepared.

EXAMPLE 2

Two very low fat spread formulations containing starches known in theart were prepared for comparison as follows:

    ______________________________________                                                          % wt. in Product                                            Ingredients         A        B                                                ______________________________________                                        Instant N-Oil.sup.(R) II Starch.sup.1                                                             12       --                                               Paselli SA2.sup.(R)2                                                                              --       12.0                                             Gelatin             3.0      3.0                                              Lactic Acid (pH 5.0)                                                                              0.09     0.09                                             Buttermilk powder   2.0      2.0                                              Salt                0.7      0.7                                              Potassium Sorbate   0.13     0.13                                             Beta-Carotene       0.05     0.05                                             Kaomel.sup.3        3.0      3.0                                              Balance Water to    100.0    100.0                                            ______________________________________                                         .sup.1 Instant Noil.sup.(R) II starch is a starch having rheological          properties characterized by a one half G'.sub.max at 7,650 seconds when       log G'.sub.max is 5.0 (see FIG. 2) and is supplied by National Starch and     Chemical Company of Bridgewater, NJ.                                          .sup.2 Paselli SA2.sup.(R) is a modified food starch having a one half        G'.sub.max at about 7,700 seconds when log G'.sub.max is 5.0 and is           supplied by Avebe of Holland.                                                 .sup.3 Kaomel.sup.(R) is a hydrogenated vegetable oil (soybean/cottonseed     supplied by Van den Bergh Foods of Joliet, Ill.                          

Instant-N-Oil® II starch was dispersed in cold water and heated whilestirring in a tank to 80° C. to completely disperse the starch. Gelatin,buttermilk powder, potassium sorbate and beta-carotene were added todissolve. The solution was then cooled to 60° C.

Lactic acid was added to obtain a pH of 5.0 and then melted Kaomel®vegetable oil was added to the mixture still maintained at 60° C. Thecomposition was then passed through a homogenizer at 100 bar tohomogenize. The homogenized composition was pasteurized at 80° C. for 3minutes. The pasteurized composition was then passed through a scrapedsurface heat exchanger and cooled to 5-10° C. The composition was filledinto tubs and stored at 5° C.

The composition containing Paselli SA2® maltodextrin was made asdescribed above.

Regarding texture mouthfeel and flavor it was observed that formulascontaining Paselli SA2® maltodextrin and Instant N-Oil® II starchesspread smoothly, but had a thick pasty mouthfeel and had a strongoff-flavor from the starch.

EXAMPLE 3

Three inventive compositions having concentrations of 9%, 10.72% and 12%starch 78:0296 were prepared according to Example 2 above.

78:0296 starch is a modified food starch having rheological propertiescharacterized by a one half G'_(max) at 8,950 seconds (see FIG. 2). The78:0296 starch was purified by the process disclosed in Example 1 and 2of the U.S. Ser. No. 07/832,838 filed Feb. 7, 1992 by Kasica et al. andwas obtained from National Starch and Chemical Company of Bridgewater,NJ.

Formulas containing 78:0296 at all concentrations (9% wt., 10.72% wt.and 12% wt.) were smooth spreading, had a smooth mouthfeel and hadlittle off-flavor. With respect to mouthfeel and flavor the 78:0296formula was an improvement over the Paselli and Instant N-Ol® II starchbased formulas.

EXAMPLE 4

A third composition was prepared using 12% wt. starch 78:0323 accordingto the procedure of Example 2 except that the starch dispersion washeated to 90° C. instead of 80° C. This starch is a starch havingrheological properties characterized by a log G'_(max) of 5.0 at asolids content of 16% and a one half G'_(max) at 4,750 seconds. Thestarch was obtained from National Starch and Chemical Company ofBridgewater, NJ.

The starch of 78:0323 based formula was observed to set up quicker thanthe Paselli SA2® maltodextrin, Instant N-Oil® II starch and 78:0296starch containing compositions but had an undesirable brittle spreadtexture.

EXAMPLE 5

An inventive formula using a modified maltodextrin starch 6110:97-2 at aconcentration of 10% wt. was prepared as described in Example 2, exceptthat the starch dispersion was heated for 10 minutes at 85° C. and 1.0wt. % salt instead of 0.7 wt. % salt was used.

Starch blend 6110:97-2 is a blend of modified food starches havingrheological properties characterized by a log G'_(max) of 5.0 aftercomplete dispersion in water at a starch solids of 17.2% and a one-halfG'_(max) at 6,467 seconds after initial dispersion at 25° C. in water,and was supplied by National Starch and Chemical Company of Bridgewater,NJ.

The 6110:97-2 starch blend formula had less of an off-flavor, smoothermouthfeel and a quicker setting time than the Paselli SA2® starch andInstant N-Oil® II starch containing formulas of Example 2. It was alsoobserved that the 6110:97-2 starch blend formula had less off-flavor andquicker setting time than 78:0296 starch containing formula (Example 3)and that 6110:97-2 starch containing formula had a smoother texture andless off-flavor than the 78:0323 starch containing formula (Example 4).

EXAMPLE 6

The following inventive compositions having 8.5 wt. % and a 10 wt. %concentration of 6110:97-3 starch were prepared as describe in Example 2above:

    ______________________________________                                                          % wt. Starch                                                Ingredients       in Product                                                  ______________________________________                                        6110:97-3 Starch  8.5    10                                                   Gelatin           3.0    3.0                                                  Potassium Sorbate 0.13   0.13                                                 Beta-Carotene     0.05   0.05                                                 Salt              1.4    1.4                                                  Kaomax.sup.1      3.0    3.0                                                  Water             84.92  83.42                                                ______________________________________                                         .sup.1 Kaomax(R) is a hydrogenated vegetable oil (soybean/ cottenseed)        supplied by Van den Bergh Foods of Joliet, Ill.                          

Starch 6110:97-3 is a modified blend of food starches having rheologicalproperties characterized by one-half G'_(max) at 5,285 seconds when logG'_(max) is 5.0.

The sample containing 8.5% 6110:97-3 starch was observed to set upquicker than other compositions containing higher concentrations ofPaselli® maltodextrin, 78:0296 starch and 6110:97-2 starch. The low fatspread compositions containing 6110:97-3 were observed to have a smoothmouthfeel and texture.

EXAMPLE 7

Two compositions having concentrations of 12% 78:0296 starch and 10%6110:97-2 were prepared as described in Example 2. 28.2% whole milk wasadded as an additional protein and a fat source instead of 2% buttermilkpowder and 3% Kaomel® fat as used in Example 2. Additionally, 1.2 wt. %salt rather than 0.7 wt. % salt was used to make the samples.

Samples of compositions containing 6110:97-2 and 78:0296 starches wereplaced in tubs and cold stored at 5° C. At intervals of 24 hours for 30days a sample was removed and the hardness of the spread was evaluatedusing the Stevens LFRA® texture Analyzer. The Stevens values arepresented in Table 1 below:

                  TABLE 1                                                         ______________________________________                                        Stevens Values                                                                Day         6110:97-2 (10%)                                                                           78:0296 (12%)                                         ______________________________________                                         1          39          too soft                                               2          5l          --                                                     3          --          19                                                     4          *           --                                                    11          --          --                                                    13          73          --                                                    14          --          60                                                    15          --          --                                                    22          76          --                                                    23          --          74                                                    24          --          --                                                    27          82          --                                                    28          --          84                                                    29          --          --                                                    ______________________________________                                    

As shown in Table 1 above, it was observed that samples containing6110:97-2 starch set relatively faster than samples containing 78:0296starch.

EXAMPLE 8

Three compositions were made having concentrations of 12% Paselli SA2®maltodextrin, 12% 78:0296 starch, and 10% 6110:97-2 starch as describedin example 2 except that Kaomel® vegetable oil and buttermilk powderwere not added in the compositions. Salt was present in an amount of 1.0wt. % rather than of 0.7 wt. %.

Results of a measurement of starch setting to determine yield stress bythe Carrimed apparatus as described above compared a sample of the 12%wt. Paselli SA2® maltodextrin formula (prior art) with a sample of eachof the inventive formulas containing 10% of the 6110:97-2 and 12% wt.78:0296. The results are presented in Table 2 below:

                  TABLE 2                                                         ______________________________________                                        Yield Stress (pA)                                                                       Time                                                                Sample      1 Hour   1 Day    7 Days 14 Days                                  ______________________________________                                        6110:97-2 (10%)                                                                           5.6      651      927    1163                                     Paselli SA2.sup.(R) (12%)                                                                 2.4      228      527    692                                      78:0296 (12%)                                                                             3.0       84      471    598                                      ______________________________________                                    

The higher the yield stress value the greater the speed of setting of asample,

The formula containing 6110:97-2 starch displayed the most rapid starchsetting rates, The 78:0296 starch containing formula also displayedacceptable starch setting rates.

The prior art formulation containing Paselli SA2® maltodextrin wasdetermined to be only about one-half the yield stress of the inventiveformula containing starch blend 6110:97-2 even after 14 days.

EXAMPLE 9

Two compositions having concentrations of 8.5 wt. % 6110:97-2 and 8.5wt. % 6110:97-3 starch were prepared as described in example 2 exceptKaomax® hydrogenated vegetable oil versus Kaomel® hydrogenated vegetableoil was used. Additionally, there was no buttermilk in the samples and1.5 wt. % salt rather than 0.7 wt. % salt was added.

Samples of the compositions were taken and evaluated using the StevensLFRA® texture Analyzer as described in Example 7. The Stevens values arepresented in Table 3 below:

                  TABLE 3                                                         ______________________________________                                        Stevens Values                                                                              6110:97-2     6110:97-3                                         Day           Starch (8.5 wt. %)                                                                          Starch 8.5 wt. %                                  ______________________________________                                         1    hr       6            14                                                 3            33            46                                                 6            40            48                                                10            42            49                                                19            44            52                                                26            49            57                                                ______________________________________                                    

In Table 3 above, it is noted that the 6110:97-3 starch containingcompositions gelled relatively more quickly than the compositioncontaining 6110:97-2 starch.

We claim:
 1. An edible plastic dispersion not having a continuous fatphase, including at least two condensed phases, at least one of which iscontinuous which dispersion comprises:(a) 0.1 to 99 wt. % of a firstgel-forming composition containing 1-8 times the critical concentrationof a gelling agent selected from the group consisting of gelatin,kappa-carrageenan, iota-carrageenan, alginate, agar, gellan, pectin,furcelleran, locust bean gum, xanthan gum, guar gum and mixturesthereof; and (b) 1-99.9 wt. % of a second gel-forming compositioncontaining 1-8 times the critical concentrations of a gelling starchhaving a rheological property in an aqueous dispersion characterized bya log one-half G'_(max) value at no more than about 7,250 seconds whenprepared at a concentration to yield a log G'_(max) value of 5.0 at 11°C. at 15,000 seconds provided that the aqueous dispersion of the gellingstarch is initially prepared at 0 to 40°.
 2. An edible plasticdispersion according to claim 1, wherein the gelling starch has aone-half G'_(max) at from 4,000 seconds to 7,000 seconds.
 3. An edibleplastic dispersion according to claim 2, wherein the gelling starch hasa one-half G'_(max) at from 5,500 seconds to 6,500 seconds.
 4. An edibleplastic dispersion according to claim 1, wherein the gelling agent isgelatin.
 5. An edible dispersion according to claim 1, furthercomprising a dairy fat selected from the group of whole milk,semi-skimmed milk, skimmed milk, cultured buttermilk, buttermilk powder,skimmed milk powder, yogurt, quark, fromage frais, cottage cheese, wheypowder, butter and mixtures thereof.
 6. An edible dispersion accordingto claim 1, further comprising a thickening agent.
 7. An edibledispersion according to claim 1, comprising no more than 20 wt. % of afat.
 8. An edible dispersion according to claim 7, comprising no morethan 10 wt. % of a fat.
 9. An edible dispersion according to claim 8,comprising no more than 4 wt. %.
 10. An edible plastic dispersionaccording to claim 9, comprising no more than 0.2 wt. % of a fat.